Potato and Gluten Roasted Chicken Nuggets
by Seven nine stars
Favorite
Difficulty
Easy
Time
15m
Serving
2
1. Boil the chicken nuggets in a pot of boiling water first. Remove and rinse.
2. Peel garlic and slice ginger.
3. Pour a little oil into the wok, heat up, add ginger slices and garlic cloves until fragrant.
4. Add the chicken nuggets and stir it quickly.
5. Pour the cooking wine and stir-fry evenly.
6. Add water, surpass the chicken nuggets, and cook on high heat.
7. Deal with potatoes and gluten at this time. Peel and cut potatoes.
8. Slice the gluten and set aside.
9. When the chicken nuggets are boiled, turn the heat to a low heat and cook for about 10 minutes. Add the potatoes and cook together.
10. Cook until the chicken nuggets and potatoes are soft and rotten, and when there is not much soup left, add the gluten and continue to simmer for 3 minutes.
11. Then add salt to taste and cook.
Tips:Put the chicken nuggets in the pot and stir it for a bit more fragrant.
The chicken nuggets I used are tender chickens raised by my mother-in-law, which are easy to boil. If you are using an older chicken, add more water and cook for a longer time before adding potatoes.
My family has less seasoning, I like to season it by myself~~
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